Description
Pasta e Ceci is a classic Italian soup that combines the heartiness of chickpeas with the comfort of pasta in a flavorful broth. This ultimate rustic dish is perfect for a cozy night in or a gathering with friends. Serve with a sprinkle of Parmesan and crusty bread for a satisfying meal.
Ingredients
Scale
Soup:
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 celery stalk, diced
- 1/2 teaspoon dried rosemary or a small sprig of fresh rosemary
- 1/2 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 (15 oz) can chickpeas, drained and rinsed
- 4 cups vegetable or chicken broth
- 1 cup short pasta (such as ditalini or small shells)
- 1/2 cup crushed tomatoes
- Salt and black pepper to taste
Serving:
- Chopped fresh parsley and a drizzle of olive oil
- Grated Parmesan cheese (optional)
Instructions
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté until vegetables are softened.
- Add Flavorings: Stir in rosemary, thyme, and red pepper flakes. Add chickpeas and mash some for creaminess.
- Cook Soup: Pour in broth and crushed tomatoes. Bring to a boil, then add pasta. Simmer until pasta is al dente.
- Season and Serve: Season with salt and pepper. Serve hot, garnished with parsley, olive oil, and Parmesan.
Notes
- For a thicker soup, blend a portion before adding pasta.
- Dried chickpeas can be used but require pre-cooking.
- Flavors develop beautifully if served the next day.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 0mg
